Effect of low temperature on the retrogradation behavior of rice gels with different milling degrees-Reference-Cited by-同舟云学术

Effect of low temperature on the retrogradation behavior of rice gels with different milling degrees

Published:2015-09-03 Issue:11-12 Volume:67 Page:1044-1052
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Xia Wen¹²,Liu Chengmei¹,Luo Shunjing¹,Xu Xingfeng¹,Fu Guiming¹

Affiliation:

1. State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang Jiangxi China

2. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute; Chinese Academy of Tropical Agricultural Sciences; Zhanjiang China

Funder

National Natural Science Foundation

“Twelfth Five-Year” National Science and Technology Pillar Program

Research Program of State Key Laboratory

“Gan Po yingcai 555”

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500128/fullpdf

Reference46 articles.

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4. Effect of storage temperature on rice thermal properties;Zhou;Food Res.,2010

5. Changes in physicochemical, thermal, cooking and textural properties of rice during aging;Sodhi;J. Food Process Pres.,2003

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